Marilyns Treats

Coconut Cheesecake with Mango Sauce

by 19 Comments

Toasted coconut sits on top of this coconut cheesecake. Even the crust has some coconut. This isn’t your normal chewy coconut. The mango sauce adds just the right amount of sweetness to this cheesecake. You will love it! Get the recipe at

Toasted coconut sits on top of this coconut cheesecake. Even the crust has some coconut. This isn’t your normal chewy coconut. The mango sauce adds just the right amount of sweetness to this cheesecake. You will love it! And there is even coconut in the crust. This cheesecake truly does bring the tastes of a tropical island to your table! Enjoy!

See also 6 Tips to a Perfect Cheesecake Experience

Toasted coconut sits on top of this coconut cheesecake. Even the crust has some coconut. This isn’t your normal chewy coconut. The mango sauce adds just the right amount of sweetness to this cheesecake. You will love it! Get the recipe at

Coconut Cheesecake with Mango Sauce

The tropical tastes of coconut and mango make this cheesecake different than any you have tasted!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: coconut, mango
Method: Bake, Stove Top
Skill Level: Basic
Prep Time: 20 minutes
Cook Time: 0 minutes
Refrigeration: 6 hours
Total Time: 6 hours 20 minutes
Adjust Servings: 10 Slices
Calories: 460kcal
Author: Marilyn

Ingredients

Graham Coconut Crust

  • 11 whole graham crackers (to yield about 1 1/3 cups crumbs)
  • 4 TBS (1/2 stick) unsalted butter, melted
  • 1/3 cup sweetened flaked coconut
  • 1 tsp pure coconut extract
  • 1/8 tsp salt

Coconut Filling

  • 1 cup cream of coconut 
  • 1 envelope unflavored gelatin
  • 16 oz Cream cheese, softened and cut into 1-inch chunks
  • 1/2 cup heavy cream, chilled
  • 1 tsp pure coconut extract
  • 1 tsp pure vanilla extract

Topping

  • 1/4 cup toasted coconut to taste

Mango Sauce

  • 14 oz One bag frozen mango puree, thawed
  • 2 TBS confectioners' sugar
  • 1 TBS dark rum

Instructions

Graham Coconut Crust

  • Preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
  • Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)

Coconut Filling

  • Place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
  • In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
  • Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.

Mango Sauce

  • Push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)

Serve

  • Release the sides of the pan from the cheesecake. Top with toasted coconut. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.

Video

Notes

© MARILYN'S TREATS. All images & content are copyright protected.

Nutrition

Serving: 1Piece | Calories: 460kcal | Carbohydrates: 39g (13%) | Protein: 5g (10%) | Fat: 32g (49%) | Saturated Fat: 29g (145%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 78mg (26%) | Sodium: 291mg (12%) | Fiber: 2g (8%)
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

Comments

    • Marilyn

      June 14, 2019 at 10:54 PM

      Thank you for the invitation Katy! I will be over later to join the party. I have also added you to my party directory and my link schedule so I wont miss it! Have a great week.

      Reply

  3. Crissy

    June 14, 2019 at 3:25 PM

    Coconut + mango = Heaven! This looks so yummy, and it’s so different from traditional recipes I’ve seen, Marilyn. Thanks for sharing at Tuesday Turn About!

    Reply

  4. Mary

    June 13, 2019 at 9:18 PM

    well this sounds rather divine! I could go for a slice right now! I love anything coconut, so I am pinning this for later…hopefully not too much later….haha have a great weekend

    Reply

    • Marilyn

      June 14, 2019 at 10:33 PM

      I am glad you like this cheesecake Mary. It is truly a whole new twist to the dessert. I just had to make it when I found the recipe. Let me know if you try it. Enjoy your week!

      Reply

  5. Chloe

    June 13, 2019 at 7:51 PM

    Marilyn, this looks so good! Here I am trying to eat “clean” and healthy! BUT, there are opportunities for indulging and I have shared this over on my Facebook Group, Chloe’s Kitchen! That way I will know where it is when I need it!!

    Reply

    • Marilyn

      June 14, 2019 at 10:37 PM

      Thank you Chloe. This is truly indulging but a tiny piece wont be bad. Will it? When you get the opportunity to bend a little you do need to try it. Thanks for all the social love! Enjoy your week!

      Reply

  6. Clearissa Coward

    June 10, 2019 at 12:05 PM

    Thank you for sharing this recipe. I don’t know how you come up with all of these different combinations. It must be a God-given talent and you are certainly putting it to good use. TFS and have a blessed week.

    Reply

    • Marilyn

      June 10, 2019 at 11:15 PM

      Thanks Clearissa. I watch a lot of cooking shows, read cookbooks and have worked as a caterer. So I guess osmosis! I also use up leftovers. LOL. I have had plenty of fails though too. But I dont admit that. Enjoy your week!

      Reply

  8. Liberty

    May 27, 2019 at 1:55 PM

    Wow! This reminds me of a Cheesecake Factory cheesecake. It also reminds me of a Key Lime flavored one that uses coconut cookie bars in the crust that I’ve made before. (By the way, I featured your Avocado Breakfast Bake today at You’re the Star.)

    Reply

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